Tuesday, November 27, 2007

Chili

I will not claim that this chili is authentic. There are chili fanatics out there who feel that chili should not have beans, or tomato paste, or should only used chopped and not ground beef. What I will attest to is that this chili is gooooood...at least we here in our humble home think so :-)Chili500 g lean ground beef1 can red beans, rinsed and drained1 small can tomato paste1 cup beef broth2 tbsp. texmex seasoning (I used clubhouse, but you could sub this with a mixture of cumin, paprika and chili powder)1 medium onion, chopped1 red bell pepper, seeded and chopped1 tsp. chopped garlic1 tsp. sugarsalt to taste (I used a full sodium beef broth so I didn't use much)1 ancho chili in adobo sauce, sliced2 tbsp. salsa lizano

1. Saute onion and pepper until soft.2. Add garlic and sute a few minutes until fragrant.3. Add beef and cook until no longer pink.4. Add tomato paste, texmex seasoning, sugar, and ancho chili.5. Pour in beef broth and beans.6. Simmer for 20-30 minutes.7. Season with lizano sauce and salt to taste.8. Simmer 5 more minutes unti flavors come together.

I like this topped with a bit of cheese and some sour cream on the side. I also had a bag of corn chips lying around that I had bought from a latino grocery. It was a perfect supper for a cold winter night.

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About Me

I'm a doctor by profession, a mom by vocation, a cook by necessity and a wanna-be chef by ambition.
Feeding the 3 boys in my life is my joy and happiness. These are the stories of my culinary adventures...